| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 2565.1 | | CLUSTA::GLANTZ | Mike @TAY Littleton MA, 227-4299 | Wed Aug 08 1990 13:51 | 4 |
| Yes, blueberries (and most fruits and vegetables) are mostly water. In
recipes where you can't cook long enough to cook the excess water
away, you need something which will absorb the water and cause the
liquid to thicken. Adding flour or cornstarch is the usual remedy.
|
| 2565.2 | Add berries to the flour mixture (not flower!) | DOCTP::FARINA | | Wed Aug 08 1990 17:20 | 5 |
| Actually, if you just add the blueberries to your flower mixture, then
add the wet ingredients, you should be okay. Remember not to stir too
much, or the batter will be too smooth and the berries will sink.
Susan
|
| 2565.3 | room temperature | HUB::SMITHJ | smith | Wed Aug 08 1990 18:23 | 3 |
| Also, make sure the blueberries are at room temperature. If they
have been refrigerated and are still cold, they will sink in the
batter.
|
| 2565.4 | try frozen | SMURF::FLECCHIA | | Wed Aug 08 1990 19:24 | 6 |
| I always make my muffins with frozen berries. That way the berries
stay in the middle.
Karen
|
| 2565.6 | flour'em | ROBOAT::HEBERT | Captain Bligh | Fri Aug 10 1990 13:02 | 14 |
| I asked my wife about this (I do NO baking; just soups and sauces - it
has to fit in one pan) because she makes GREAT blueberry muffins.
She dries the berries then flours them. Flouring is actually taken care
by the fact that she gently mixes the berries in with the DRY muffin
flour.
We picked 17 pounds of blueberries one night this week. Most of them the
size of grapes. 1990 is apparently a good year for blueberries in my area
(Southern NH). We had picked 6 pounds last week, but they weren't quite
ready yet. We'll go one more time, and that'll be enough in the freezer
to last until next summer.
Art
|
| 2565.8 | French Toast Topped with Blueberry Sauce | MYGUY::LANDINGHAM | Mrs. Kip | Thu Jul 25 1991 12:34 | 9 |
| Great treat in the morning:
When you are making your french toast in one frying pan... have another
small skillet going with: a pat of butter or margerine, a generous
handful of blueberries (and - depending on their sweetness, a little
bit of sugar). Sautee for a few minutes on low heat.
When the french toast is ready to serve, top with the hot blueberry
sauce. AWESOME!
|
| 2565.9 | BLUEBERRIES | DECXPS::BSMITH | | Fri Aug 02 1991 15:18 | 3 |
| I PICKED BLUEBERRIES LAST SUMMER AND HAVE THEM STORED IN THE FREEZER OF
MY REFRIGERATOR. ARE THEY STILL GOOD?
|
| 2565.10 | use them!! =) | DUCK::FREERJ | Jeanne | Mon Aug 05 1991 08:47 | 4 |
|
absolutely!!!!
|